Junior Sous Chef
Taj Lands End, Mumbai
Mumbai
3d ago

1.To abide by the mission statement of the hotel and the department.

2.To ensure smooth and efficient working of the kitchen.

3.To check food wastage and ensure proper utilization of raw materials thereof.

4.To maintain high standards of cleanliness.

5.To maintain and handle all equipment, appliances systematically and properly.

6.To check and sort out quality of raw materials.

7.To check and prepare mis-en-place systematically and maintain and adequate stock of the same.

8.To check and prepare food as per the stipulated production plans.

9.To taste food for correct seasoning.

10.To plan cooking times for completion before the service begins.

11.To check that food is garnished properly.

12.To ensure economy and portion control.

13.To maintain quality and consistency of food.

14.To eliminate all possible wastage.

15.To ensure and maintain that the kitchen is clean and orderly at all times.

16.To prepare food under hygienic conditions.

17.To ensure personal hygiene.

18.To ensure proper storage and utilization of left over food.

19.To order and select supplies.

20.To store and render proper account thereof.

21.To develop the new menus / buffets specialties to meet market needs along with executive chef.

22.To develop standardized recipes / cards.

23.To operate the restaurant / outlet at an acceptable food cost.

24.To work in any section of the kitchen as and when required.

25.To ensure that operating and kitchen equipment are maintained to good standards and minimum breakage.

26.To have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.

27.To check raw materials for quality and quantity.

28.To ensure First In - First Out system.

29.To ensure that dishes are prepared according to recipes and specifications.

30.To monitor and analyze the menus and product of competitors.

31.To work in shift or split duty depending on the needs of the business. To ensure that he / she is present during peak hours of service.

32.To control wastage and losses and keep themto the minimum.

33.To record guest complaints and compliments and any other reports required from time to time.

34.To ensure that all employees report on duty punctually, wearing clean & correct uniforms.

35.To carry out training for staff from time to time.

36.To adhere to the laid down hygiene standards and compliance with the hygiene audit and HACCPstandards.

37.To attend to all guest feedback, complaints / compliments promptly and bring it to the attention of the superior.

38.To carry out any other duties assigned to you by persons placed in authority above you.

FINANCIAL :

1. To develop standardized recipes to allow the kitchen at an acceptable food cost.

2.To maximize employee productivity to minimize payroll costs.

3.To prepare annual budget and take corrective action when necessary.

MARKETING :

1.To establish high standards of food with trendy foods and needs of the market.

2.To efficiently plan the food promotions and effective sales plan.

3.To monitor and analyze the menus and products of competitors.

EMPLOYEE HANDLING :

1.To ensure cordial relations with seniors and colleagues.

2.To assist in the building of an efficient team of employees.

3.To create and develop the training of the staff.

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